{"id":3680,"date":"2024-01-10T16:00:51","date_gmt":"2024-01-10T16:00:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3680"},"modified":"2024-02-19T14:47:27","modified_gmt":"2024-02-19T14:47:27","slug":"ensaladilla-rusa-russian-potato-salad","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/ensaladilla-rusa-russian-potato-salad\/","title":{"rendered":"Ensaladilla Rusa (Russian Potato Salad)"},"content":{"rendered":"
<\/div>
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Ensaladilla Rusa (Russian Potato Salad)<\/span><\/h2>\n
<\/div>\n
Every traditional Spanish cookbook has an\u00a0ensaladilla rusa<\/strong><\/em>\u00a0recipe. This Russian potato salad is a beloved dish throughout Spain, and you'll understand why when you taste the tender veggies tossed in this creamy homemade dressing!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Salad<\/span><\/h4>
  • 2 \u00bc<\/span> pounds<\/span> waxy potatoes such as Yukon Gold or red<\/span><\/li>
  • 1<\/span> pound<\/span> fresh carrots<\/span><\/li>
  • 1<\/span> pound<\/span> fresh green beans<\/span> cut into bite-sized pieces<\/span><\/li>
  • \u00bd <\/span> pound <\/span> fresh peas<\/span><\/li>
  • \u00bd<\/span> pound<\/span> fresh beets optional<\/span><\/li>
  • 1<\/span> egg<\/span><\/li>
  • 1<\/span> tablespoon <\/span> capers<\/span><\/li><\/ul><\/div>

    <\/span>For the Mayonnaise Dressing<\/span><\/h4>
    • 1<\/span> egg at room temperature<\/span><\/li>
    • \u2154 <\/span> cup<\/span> good-quality olive oil<\/span><\/li>
    • 1<\/span> splash<\/span> sherry vinegar or red wine vinegar<\/span><\/li>
    • salt to taste<\/span><\/li>
    • black pepper to taste<\/span><\/li><\/ul><\/div>

      <\/span>Optional Garnishes<\/span><\/h4>
      • 1<\/span> can<\/span> good-quality tuna<\/span><\/li>
      • 1<\/span> cup<\/span> boiled shrimp<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>

        <\/span>Prepping the Vegetables<\/span><\/h4>
        • Potatoes:<\/strong> Rinse and cover with cold water and a pinch of salt. Boil until fork tender, then let them cool completely. Remove the skin and cut into cubes.<\/span><\/div><\/li>
        • Beets:<\/strong> Cover with cold water, adding a little lemon juice or vinegar to prevent them from bleeding. Boil until tender, about an hour, then rinse under cold water and remove the skin. Thinly slice some of the beets for decoration if desired, then cube the rest.<\/span><\/div><\/li>
        • Carrots:<\/strong> Peel them and cover with cold water. Boil until tender, but not mushy. Run them under cold water to cool, then cut into cubes.<\/span><\/div><\/li>
        • Green Beans & Peas:<\/strong> Boil until they are tender and cooked.<\/span><\/div><\/li>
        • Shrimp:<\/strong> Add the raw shrimp to a pot of boiling water, then leave them in until they turn pink and float to the surface, about 1-2 minutes. Immediately remove them and place in an ice bath to cool.<\/span><\/div><\/li>
        • Hard-Boiled Egg:<\/strong> Boil an egg until it's hard-boiled; about 10 minutes. Chill it in an ice bath for 10 minutes, then peel and quarter lengthwise.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>Making the Dressing<\/span><\/h4>
          • Separate the large egg carefully so no yolk gets in the white.<\/div><\/li>
          • Place the egg yolk in a bowl, then add a pinch of salt and a dash of vinegar. Beat until combined, then slowly drizzle in the olive oil while beating quickly. Keep beating until the mixture is thickened. Set aside one-quarter of the mayo for later.<\/div><\/li>
          • Beat the reserved egg white to stiff peaks, then slowly add the egg white to the majority of the mayonnaise. This makes clarified mayonnaise.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Assembling the Salad<\/span><\/h4>
            • Mix together half of the vegetables and tuna or shrimp (if using) with some of the clarified mayonnaise (the batch with the egg whites mixed in).<\/div><\/li>
            • Mix the rest of each vegetable with the regular mayonnaise, and decorate the top of the salad with little mountains of the different vegetables.<\/div><\/li>
            • Decorate with capers, the thinly sliced beets, hard boiled egg, and extra shrimp or tuna. Serve cold and enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n

              <\/span>Notes<\/span><\/h3>
                \n
              • For the best flavor,\u00a0make your own mayonnaise,<\/strong>\u00a0as described in the recipe. If you are short on time, use a good-quality jarred variety.<\/li>\n
              • Be sure to add the oil slowly<\/strong>\u00a0to the mayonnaise to prevent the mixture from splitting, beating quickly as you go. If it does split, add an extra egg yolk to re-emulsify it.<\/li>\n
              • Don’t want the salad to turn pink?<\/strong>\u00a0Serve the beets on the side.<\/li>\n
              • For a fancy, old-fashioned look,<\/strong>\u00a0decorate the salad with thinly sliced beets, capers, boiled shrimp, or quartered hard-boiled eggs.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3677,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,133,130,697,2501],"tags":[],"class_list":["post-3680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-salad","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Ensaladilla-Rusa-Finals-6.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3680"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3680\/revisions"}],"predecessor-version":[{"id":4824,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3680\/revisions\/4824"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3677"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}